Gulf Coast Scamp with Jumbo Lump Crab and Tasso Butter

• 8 (8-ounce) scamp fillets
• Salt and pepper
• 8 eggs
• 2 cups milk
• 4 cups flour
• 4 cups panko bread crumbs
• Oil, for sauteing
• 1/2 pound crabmeat
• Tasso Butter, recipe follows

1. Preheat oven to 400 degrees F.
2. Season fish with salt and pepper.
3. Mix eggs and milk to make an egg wash. Dredge fish in flour, then egg, and then breadcrumbs.
4. Heat oil in a large ovensafe saute pan.
5. When oil is hot, place fish in pan (it will probably be necessary to cook the fish in 2 batches or in 2 pans).
6. Brown on each side and then transfer to the oven to finish cooking for 8 minutes or until a knife slides in easily.
7. Do not overcook.
8. Transfer fish to serving plates.
9. Divide crabmeat evenly over fish and spoon sauce over.
10. Serve.
11. Tasso Butter:
12. 1/2 cup chopped red onion
13. 2 tablespoons olive oil
14. 1 teaspoon chopped garlic
15. 1/4 pound Tasso ham
16. 1/2 cup white wine
17. 1 pound butter
18. In a medium saute pan over medium heat, saute onions in olive oil for 5 minutes or until translucent.
19. Add garlic and ham and cook for an additional 5 minutes.
20. Add wine and reduce liquid by half.
21. Reduce heat to low and slowly add cold butter, a few pieces at a time, until all is melted.

salt, eggs, milk, flour, bread crumbs, crabmeat, tasso butter

Taken from www.foodnetwork.com/recipes/gulf-coast-scamp-with-jumbo-lump-crab-and-tasso-butter-recipe.html (may not work)